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Lemon Cream Cheese Bread
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Lemon Cream Cheese Bread

Lemon cream cheese bread is a moist, tangy quick bread that combines the refreshing taste of lemon with the rich creaminess of cream cheese. Perfect for breakfast, a snack, or dessert, this versatile bread is easy to make and always a hit.

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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 1 loaf (about 10 slices)
Course: Baked Goods
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup sour cream
  • ½ cup unsalted butter melted
  • 1 teaspoon vanilla extract
Lemon and Cream Cheese
  • Zest and juice of 2 lemons
  • 8 oz cream cheese softened

Method
 

  1. Prepping the Ingredients
  2. Zest and juice the lemons.
  3. Soften the cream cheese.
  4. Mixing the Batter
  5. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  6. Combine Wet Ingredients: In another bowl, beat eggs, sour cream, melted butter, and vanilla extract. Mix in lemon zest and juice.
  7. Combine All: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the softened cream cheese.
  8. Baking and Cooling
  9. Bake: Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and pour in the batter. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Ensure ingredients are at room temperature for best results.
  • Do not overmix the batter to avoid a dense loaf.
  • Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.